Podcast
Questions and Answers
What is the primary purpose of corrective actions in HACCP?
What is the primary purpose of corrective actions in HACCP?
Which of the following is NOT a corrective action described in HACCP?
Which of the following is NOT a corrective action described in HACCP?
What does the term 'corrective action' specifically refer to in the context of HACCP?
What does the term 'corrective action' specifically refer to in the context of HACCP?
Which corrective action allows for a product to be reused in a different role?
Which corrective action allows for a product to be reused in a different role?
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What is a necessary step after implementing corrective actions in HACCP?
What is a necessary step after implementing corrective actions in HACCP?
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What corrective action should be taken if the delivery temperature exceeds –15°C?
What corrective action should be taken if the delivery temperature exceeds –15°C?
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During the cooling process, what is the maximum time allowed for food to reach 21°C before it must be discarded?
During the cooling process, what is the maximum time allowed for food to reach 21°C before it must be discarded?
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In which scenario should food be cooked immediately or discarded?
In which scenario should food be cooked immediately or discarded?
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What is the correct storage temperature for frozen foods?
What is the correct storage temperature for frozen foods?
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What action is recommended if food temperature in chilled storage rises above the safe limit?
What action is recommended if food temperature in chilled storage rises above the safe limit?
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What is the acceptable time limit for thawing food safely?
What is the acceptable time limit for thawing food safely?
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What should be done if a blast chiller fails to reach its required temperature of 3°C within 90 minutes?
What should be done if a blast chiller fails to reach its required temperature of 3°C within 90 minutes?
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Which corrective measure is appropriate if food is stored at temperatures between 60°C - 78°C?
Which corrective measure is appropriate if food is stored at temperatures between 60°C - 78°C?
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Study Notes
HACCP in Food Manufacturing
- HACCP stands for Hazard Analysis and Critical Control Points.
- It's a systematic preventive approach to food safety to identify potential hazards in a food production process.
Principle 5: Establish Corrective Actions
- Corrective action is taken when a critical limit is breached.
- Remedial action should be taken before breaching the critical limit.
- Corrective action must control the CCP and deal with any affected products.
- Includes actions like extending cooking time, changing shelf life, releasing products after examination/testing, or using for different purposes.
- This also includes destroying affected products if necessary.
HACCP Control Chart
- HACCP control charts are used in manufacturing and catering examples to track processes, controls, and corrective actions.
- The charts list procedures (e.g., purchasing, delivery, storage [frozen], thawing, tray-up and adding pepper, cooking, blast chilling, storage [chilled], slicing, and serving)
- They include control measures with corresponding corrective actions
- Includes examples such as: changing suppliers, rejecting products above a certain temperature, re-cleaning, retraining, discarding
Verification
- Verification involves assessing if the HACCP system is implemented according to plan.
- It is evaluated with the question, "do what you say?"
- Validation assesses if the hazard analysis is complete and if control measures are effective.
- It is evaluated with the questions, "are you doing the right thing?"
Verification Questions
- Implemented: Address if critical limits are met, if monitoring frequencies are right, if monitoring procedures are accurately followed, if procedures are available to staff and the related corrective actions are based on HACCP plan
- Training: Are staff at all levels informed about HACCP, do workers understand their roles and consequences of not adhering to the plan, and are changes communicated?
- Verification and maintenance: Is the plan verified regularly, are weaknesses addressed, is verification activity documented, is there a record and justification of changes/amendments and are newly emerging hazards built into the plan?
Principle 7: Establish Record-Keeping and Documentation Procedures
- Establish record-keeping and documentation procedures.
Documentation and Records Keeping
- Documents from HACCP development include product descriptions, flow diagrams, HACCP charts, data supporting control measures for preventing microbial growth, data related to shelf life and critical limits, guidance documents from governments, industry, intergovernmental organizations, HACCP charts, supplier details, and standard operating procedures.
- HACCP system records include data from monitoring Critical Control Points (CCPs), details of deviations and corrective actions, minutes of team meetings, training records, customer complaints, and internal and external audit reports.
Records of HACCP
- Documents include approved supplier lists, CCP monitoring activities, deviations, corrective actions, recalls, modifications to the HACCP system, audit reports, customer complaints, calibration of instruments and prerequisite programs.
- All monitoring records must be signed, countersigned, and dated
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Description
Test your knowledge on the fifth principle of HACCP, which focuses on establishing corrective actions in food manufacturing. This quiz covers the necessary steps to take when a critical limit is breached and how to effectively manage affected products. Additionally, you'll learn about the importance of HACCP control charts in maintaining food safety.
